So do you know that today is the International Carbonara Day?

Let’s celebrate with the real ITALIAN recipe from Barilla Academy:

Ingredients for 2 servings:

Spaghetti n°5 160 g

Guanciale (or bacon) 80 g

Egg yolks 2

Pecorino romano cheese 60 g

Salt and black Pepper To taste



  • Cook the spaghetti in a large pot of salted water.

  • Meanwhile, cut the bacon into strips and put it in a large pan. Gently brown the bacon without adding oil.

  • In the meantime, beat the egg yolks with the Pecorino cheese and two spoons of boiling water. Add freshly ground black pepper.

  • When the pasta is cooked al dente, drain it and put it into the pan with the bacon: take the pan away from the heat and then add the beaten egg yolks, finally add a tablespoon of cooking water for a creamy result.

  • Stir for a minute and serve the spaghetti with carbonara sauce: sprinkle with the Pecorino cheese and black pepper.

  • Serve hot.


There are many theories for the origin of the name, which may be more recent than the dish itself. Since the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. In parts of the United States the etymology gave rise to the term “coal miner’s spaghetti”. It has even been suggested that it was created as a tribute to the Carbonari (“charcoalmen”), a secret society prominent in the early, repressed stages of Italian unification. It seems more likely that it is an urban dish from Rome,although it has nothing to do with the Roman restaurant of the same name. The name may also have derived from “Carbonada”, the word for bacon in central Italy’s dialect.